1 package of ramen noodles crushed, remove the seasonings packet
1/2 block of extra firm tofu, cut into 1/2 inch pieces
1 head of bok choy, chopped into 1/2 inch strips
1 yellow bell pepper, sliced into julienne strips
1 medium carrot, chopped into 1/2 inch pieces
1 1/2 tablespoons soy sauce
1/2 tablespoon oil
1/2 teaspoon garam marsala
1/4 teaspoon tumeric
1/4 cup water (if necessary)
Heat the oil and half of the soy sauce in a sauce pan over medium-high heat. Add the tofu and carrots and let cook until slightly brown. Add the pepper and spices. Mix together to coat the tofu and carrots with the spices too. Add a little bit of water if it starts to stick to the pan. Add the stem ends of the bok choy and crushed noodles with the remainder of the soy sauce and a dash of water (if necessary). Cover and cook for 5-10 minutes, stirring occasionally. Lastly, remove from heat and add the bok choy leaves. Mix quickly until the leaves begin to wilt and turn bright green. Serve immediately.
Source of recipe: I had some leftover ramen packets from a camping trip. I don't like to eat ramen packets unless I absolutely have to, but I didn't want them to go to waste so I threw this together. I was in Mongolia at the time and had limited spices and ingredients available, but it actually worked out pretty well.
I don't use measuring tools, so the ingredients list is an estimation.